Creamy Rice with Crab

Crab CasseroleImitation crab was on sale in the meat department at my grocery this week, and I can’t say that I’ve ever cooked with it. I bought two packs: one for the comforting meal below and one for….crab melts? crab salad? To be determined!

  • In large skillet, saute in olive oil…
    • 3 stalks of celery, sliced
    • 1 yellow onion, chopped
    • 8 ounces baby bella mushrooms, sliced
  • In separate bowl, mix…
    • One can cream of shrimp soup
    • 1/2 cup mayonnaise
    • 8 ounces imitation crab, flaked
    • 1 can sliced water chestnuts
    • 1 cup of cooked brown rice
    • Salt/pepper to taste
  • Combine veggies and sauce. Place in greased 9 x 13 dish. Bake at 375* for 30 minutes.

This was perfect for the cold and rainy mess that’s blowing down my door today. If you want to lighten it up, purchase cream of chicken/mushroom/celery soup in low-fat form (I’ve never seen healthy request shrimp soup). I did use light mayo, but you could even opt for fat free. Next time, I might add a bit of garlic to the vegetable saute as well as a red pepper. Use leftover rice if you’ve got it, or just prepare it according to package directions.

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